Garlic Herb Shrimp and Sausage Stuffed Cabbage Cups
Garlic Herb Shrimp and Sausage Stuffed Cabbage Cups
Ingredients
For the Cabbage Cups
- 1 green cabbage, medium head
For the Filling
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 1/2 cup bell pepper, diced (any color)
- 2 cloves garlic, minced
- 8 ounces smoked sausage, sliced into 1/4-inch rounds
- 1/2 pound shrimp, peeled, deveined, and tails removed
- 1 teaspoon Creole seasoning, or to taste
- 1/4 cup fresh parsley, chopped
For Baking
- 1/2 cup chicken broth
Instructions
- 1
Preheat your oven to 375°F. Prepare a 12-cup muffin tin by lightly greasing it, and have a baking dish (9x13 inch or similar) ready.
⏱️ 5 min•🌡️ 375
- 2
Carefully remove the core from the head of cabbage using a paring knife. Bring a large pot of water to a rolling boil.
⏱️ 5 min
- 3
Place the cored cabbage into the boiling water. Boil for about 10 minutes, or until the outer leaves are tender and pliable enough to peel off easily without tearing. You may need to remove leaves in batches as they soften.
⏱️ 10 min
- 4
Carefully remove the softened cabbage leaves from the pot and set them aside on a plate to cool slightly. You will need about 8-10 large leaves.
⏱️ 5 min
- 5
While the cabbage cools, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and bell pepper and sauté for 3-4 minutes until they begin to soften.
⏱️ 4 min
- 6
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
⏱️ 1 min
- 7
Add the sliced smoked sausage to the skillet and cook for about 5 minutes, stirring occasionally, until lightly browned.
⏱️ 5 min
- 8
Add the peeled shrimp and Creole seasoning to the skillet. Cook for another 2-3 minutes, stirring frequently, until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.
⏱️ 3 min - 9
Remove the skillet from the heat and stir in the fresh chopped parsley. Give the filling a good mix to combine all ingredients.
⏱️ 1 min
- 10
Take the softened cabbage leaves and carefully place one leaf into each cup of the greased muffin tin, pressing it down to form a cup shape. If leaves are very large, you might need to trim them slightly or use smaller leaves for smaller cups.
⏱️ 5 min
- 11
Spoon the prepared shrimp and sausage filling into each cabbage cup, dividing it evenly among the cups. Gently fold the edges of the cabbage leaves over the filling to partially enclose it.
⏱️ 5 min
- 12
Carefully transfer the filled cabbage cups from the muffin tin to the baking dish. Pour the chicken broth into the bottom of the baking dish, around the cabbage cups.
⏱️ 3 min
- 13
Bake in the preheated oven for 20 minutes, or until the cabbage is very tender and the filling is heated through.
⏱️ 20 min•🌡️ 375
- 14
Serve the garlic herb shrimp and sausage stuffed cabbage cups warm.
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Shrimp and Sausage Stuffed Cabbage Cups
For the Cabbage Cups
- 1 green cabbage, medium head
For the Filling
- 1 tablespoon olive oil
- 1/2 cup yellow onion, diced
- 1/2 cup bell pepper, diced (any color)
- 2 cloves garlic, minced
- 8 ounces smoked sausage, sliced into 1/4-inch rounds
- 1/2 pound shrimp, peeled, deveined, and tails removed
- 1 teaspoon Creole seasoning, or to taste
- 1/4 cup fresh parsley, chopped
For Baking
- 1/2 cup chicken broth
Instructions
- 1
Preheat your oven to 375°F. Prepare a 12-cup muffin tin by lightly greasing it, and have a baking dish (9x13 inch or similar) ready.
⏱️ 5 min•🌡️ 375 - 2
Carefully remove the core from the head of cabbage using a paring knife. Bring a large pot of water to a rolling boil.
⏱️ 5 min - 3
Place the cored cabbage into the boiling water. Boil for about 10 minutes, or until the outer leaves are tender and pliable enough to peel off easily without tearing. You may need to remove leaves in batches as they soften.
⏱️ 10 min - 4
Carefully remove the softened cabbage leaves from the pot and set them aside on a plate to cool slightly. You will need about 8-10 large leaves.
⏱️ 5 min - 5
While the cabbage cools, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and bell pepper and sauté for 3-4 minutes until they begin to soften.
⏱️ 4 min - 6
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
⏱️ 1 min - 7
Add the sliced smoked sausage to the skillet and cook for about 5 minutes, stirring occasionally, until lightly browned.
⏱️ 5 min - 8
Add the peeled shrimp and Creole seasoning to the skillet. Cook for another 2-3 minutes, stirring frequently, until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.
⏱️ 3 min - 9
Remove the skillet from the heat and stir in the fresh chopped parsley. Give the filling a good mix to combine all ingredients.
⏱️ 1 min - 10
Take the softened cabbage leaves and carefully place one leaf into each cup of the greased muffin tin, pressing it down to form a cup shape. If leaves are very large, you might need to trim them slightly or use smaller leaves for smaller cups.
⏱️ 5 min - 11
Spoon the prepared shrimp and sausage filling into each cabbage cup, dividing it evenly among the cups. Gently fold the edges of the cabbage leaves over the filling to partially enclose it.
⏱️ 5 min - 12
Carefully transfer the filled cabbage cups from the muffin tin to the baking dish. Pour the chicken broth into the bottom of the baking dish, around the cabbage cups.
⏱️ 3 min - 13
Bake in the preheated oven for 20 minutes, or until the cabbage is very tender and the filling is heated through.
⏱️ 20 min•🌡️ 375 - 14
Serve the garlic herb shrimp and sausage stuffed cabbage cups warm.